Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Butternut Squash & Sage Dumplings
Savour the comforting flavours of autumn with these Butternut Squash and Sage Dumplings. Featuring a velvety filling of roasted butternut squash, creamy ricotta, and Parmesan cheese, accented with fresh sage, these dumplings are a testament to the harmony of sweet and savoury.
Wrapped in a soft homemade dough and cooked to perfection, they are finished with a light pan-fry in butter for a sublime golden crust. Drizzled with nutty brown butter sauce and garnished with toasted pine nuts, this dish offers a luxurious texture and depth of flavour, making it an exquisite choice for a cosy dinner.
Method
- Preheat the oven to 200°C (400°F). Halve the butternut squash, scoop out the seeds, and roast cut-side down until tender, about 25-30 minutes. Let cool, then scoop out the flesh and mash.
- In a bowl, combine the mashed butternut squash with ricotta cheese, finely chopped sage, and grated Parmesan. Season with salt and pepper to taste.
- Prepare the dumpling dough by mixing flour, a pinch of salt, water, and olive oil to form a smooth, pliable dough. Roll out the dough and cut into circles.
- Place a spoonful of the butternut squash filling in the centre of each dough circle. Moisten the edges with water, fold in half, and press to seal.
- Bring a large pot of salted water to a boil. Cook the dumplings in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
- In a large skillet, melt butter over medium heat and lightly pan-fry the boiled dumplings until golden on both sides.
- To make the brown butter sauce, continue cooking butter in a pan until it turns a golden brown colour, being careful not to burn it. Optionally, add a bit of sage to infuse the butter.
- Serve the dumplings drizzled with brown butter sauce and sprinkled with toasted pine nuts.
Ingredients
- Garlic
- Onion
- Black Pepper
- Olive Oil
- Stock Cube
- Butter for pan-frying
- Salt
- Mixed Herbs
- 1 Butternut Squash small
Notes
Roasting the butternut squash not only softens it but also enhances its natural sweetness, complementing the savoury filling. The brown butter sauce can be enriched with a splash of white wine or lemon juice for added acidity, balancing the dish's richness.
For an added burst of flavour, incorporate a clove of minced garlic into the squash mixture.
When sealing the dumplings, ensure the edges are tightly pressed to prevent the filling from leaking during cooking.
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